2 tbsp mild yellow curry powder
1 ½ tsp garlic powder
Grated zest of 2 limes
1 tsp kosher salt
Ground black pepper
1 pound pork loin, cut into 1-inch cubes
1 pound pearl onions, peeled
Vegetable or olive oil, for brushing
1 tbsp (from 2 to 3 limes) lime juice
1 tbsp sugar
1 scallion, finely chopped
In a medium bowl, combine curry powder, garlic powder, lime zest, salt, and a few grinds of black pepper. Add pork and onions, then toss to coat. Let rest at room temperature for 1 hour.
If using wood skewers, soak them in water for 15 to 30 minutes. Preheat grill or grill pan to medium high and brush grates with oil. Thread pork and onions onto skewers, alternating them. Place on grill and cook for 5 minutes, then turn kebabs. Continue grilling until onions are tender and pork is cooked through, an additional 5 to 6 minutes. Transfer kebabs to plate and sprinkle with lime juice, sugar, and scallion. Cover loosely with foil and let rest 5 minutes. Serve warm. Serves: 4.